Wilted Greens with Chilli Oil

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 600 g (1 lb 5 oz) mixed bitter greens,
  • such as curly kale, Swiss chard, mustard greens and turnip greens
  • 4 tablespoons olive oil
  • teaspoons chilli oil
  • 1 garlic clove, crushed
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon ketjap manis (Indonesian soy sauce)
  • 100 ml ( fl oz) water
  • Salt and freshly ground black pepper


    If you are looking for a dish with a little spring in its step, look no further. The chilli oil and sweet chilli sauce complement the buttery greens magnificently to form a simple Asian treat.

    Shred the greens coarsely, removing any central cores as you go. Heat the olive oil and chilli oil in a wok, add the garlic and sauté for 30 seconds. Add the greens and toss for 4-5 minutes until they are coated with the oil. Add the chilli sauce, ketjap manis and water. Cover with a lid and steam the greens for 1 minute, then season and serve.